FN Dish

3 of a Kind: Fondue

Fondue — that beautifully bubbly pot of melted cheese — is classically made from a mixture of Emmental and Gruyere cheeses. While there’s nothing wrong with going old-school, chefs are taking terrific liberties with the stalwart Swiss recipe. Here are three delicious new takes on a retro favorite.

The best thing to happen to pizza? The pizza fondue at Osteria La Madia in Chicago. Crispy pizza bread sprinkled with fleur de sel is served with your choice of tomato and buffalo mozzarella fondue (think pizza without the crust), or spinach, Taleggio and white truffle fondue. Either way, you won’t have any trouble finishing them off.

Executive Chef Nathan Beauchamp plays off the restaurant’s name, turning out a cast-iron skillet of fondue made from goat cheese from an Amish co-op, with aged cheddar and creme fraiche. He infuses the cheeses with smoked and pickled Fresno peppers and tops it all with chives and micro arugula. It is served with grilled slices of rustic bread from D.C.’s local Lyon Bakery.

Traditional fondue has got nothing on the Lamb Chop Fondue served at The Roaring Fork, a restaurant featuring wood-fired American fare with locations in Austin and in Scottsdale, Ariz. Their cheesy pepper Jack-and-white wine fondue is served in a slow cooker along with a trio of juicy grilled lamb chops, pieces of chili pecan bread and chunks of roasted butternut squash. Grab a chop by the bone and dunk!